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    Source of Recipe


    List of Ingredients

    Source: Texas Beef Council

    Serves 4

    3/4 lb. thinly sliced deli roast beef
    1 C. white or yellow onion, chopped
    1 C. purple onion, chopped
    3 green onions, chopped
    2 T. oil
    1/4 C. sugar
    2 T. cider vinegar
    1 tsp. Worcestershire sauce
    1/4 tsp. salt
    1/8 tsp. pepper
    Dash ground gloves
    4 French rolls (6-inches)
    4 endive or lettuce leaves


    To make Onion Marmalade, sauté onions in oil in a large saucepan over medium-low heat 1 hour or until very tender, stirring occasionally. Stir in sugar, vinegar, Worcestershire, salt, pepper, and ground cloves. Cook over low heat, stirring occasionally 25-30 minutes or until liquid evaporates. Cool completely.

    Refrigerate in a tightly covered container up to 1 week.

    To assemble sandwiches, bring onion mixture to room temperature. Place endive or lettuce leaves on bottom halves of toasted rolls. Arrange beef over endive. Spread onion mixture evenly over beef. Place top halves on rolls. Cut each sandwich in half.




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